Paper Title

Low-methoxyl pectin stabilizes low -fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking

Journal

Food Hydrocolloids External link

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DOI

DOI Icon https://doi.org/https://doi.org/10.1016/j.foodhyd.2020.106240

Publication Info

Volume: 106240

Published On

January, 2026

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Abstract